Orangettes: French Candied Orange Peels

Photo by Joshua A.
Adapted from chefjoshuaalan.com

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

8

Dozen

PREP TIME

30

minutes

TOTAL TIME

75

minutes

SERVINGS

8

servings

Adapted from chefjoshuaalan.com

Ingredients

  • 6

    Navel Oranges

  • 4 1/2

    cups Water

  • 1 1/2

    cups Sugar

  • Dark Chocolate

Directions

1. Wash and dry the oranges. 2. Cut off tops and bottoms, just enough to reveal the meat of the fruit. 3. Make cuts top-to-bottom every 1.5 or so inches, cutting only the skin and pith. 4. Peel off the skins by gently sliding a thumb underneath between the meat and pith. 5. Place the skin flat on a cutting surface. 6. Cut the skins in 1/4" thick slices. 7. Over medium heat, place the orange peels and just enough water to cover. 8. Bring the water to a boil. 9. Drain the pot, then repeat steps 7 and 8 two more times for a total of 3 boils. Drain and set aside. 10. Over medium-high heat, place a pot with the water and sugar. 11. Stir until sugar has dissolved. 12. Bring to a simmer and reduce heat. 13. Add peels and cook for 45 minutes on a gentle simmer. 14. Drain peels and toss in sugar. Dry on a wire rack for a couple of hours. 15. Once dry, melt chocolate and dip orange peels in the chocolate half-way. Let harden, then consume!

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